Cooking Up A Story Season: 4 Episode: 9 Lon Rombough , widely considered one of North America’s foremost authorities on viticulture, takes us through his steps for grafting cuttings from fruit trees (scions) onto established trees.
Cooking Up A Story Season: 3 A Lebanese tradition passed down from mother to daughter: preparing garden fresh, home cooked family meals.
Cooking Up A Story Season: 4 Raising chickens in the city, what an idea! Well, maybe it's not so crazy, it's spreading across the country like rabbits. Indeed, this is one aspect of a growing trend, the increase of urban agriculture production close to large population centers.
Cooking Up A Story Season: 4 Episode: 13 Naomi Montacre, co-founder of Naomis Organic Farm Supply, a Portland organic feed and products store, shares some of her expert knowledge on raising backyard chickens.
Cooking Up A Story Season: 3 Episode: 33 Saving the planet may well stem from the small act of many, than bigger actions undergone by the few. One restaurant chooses to participate in a city-wide program, recycling its food waste into reusable garden compost—the owner explains why.
Cooking Up A Story Season: 5 Episode: 7 In an effort to learn where our food comes from, and to inspire more fresh, seasonal cooking, this two-part video series, with Cookbook author Ivy Manning, goes from the field to the kitchen, for a round-trip exploration of Pacific Northwest kale.
Cooking Up A Story Season: 5 Episode: 2 It’s a fitting way to honor an old school bus.A 1968 Bluebird Midwest, a 50 seat occupancy bus manufactured in Mt. Pleasant, Iowa, sits out across an open field of red peppers precisely 377 feet from a pointed cannon. Pumpkins are fired at the bus.
Cooking Up A Story Season: 1 Episode: 8 In an effort to learn where our food comes from, and to inspire more fresh, seasonal cooking, this two-part video series, with Cookbook author Ivy Manning, goes into the field for kale, and then back into the kitchen.
Cooking Up A Story Season: 3 Episode: 30 On this family sheep farm, the making of cheese reflects a slower pace of life along and a direct connection to the land. Consuming this cheese also requires a slower pace to consume this rich and distinctly flavorful artisan cheese.
Cooking Up A Story Season: 2 Episode: 23 Michael Pollan’s book, In Defense of Food, provides the backdrop for his talk at the Bagdad Theater in Portland, Oregon, and this CUpS: Food News interview with him.
Cooking Up A Story Season: 4 Episode: 14 In this video, beekeeper Matt Reed demonstrates how to collect a wild honeybee swarm comprising about 7000 honeybees. When the population of worker bees exceeds the resource capacity of a hive, a portion of the colony will leave to find a new home.
Cooking Up A Story Season: 3 Episode: 34 New to the life of farming, a middle-aged couple make a career change from a professional life in Silicon Valley to commercially raising pasture fed animals on their newly purchased farm in Oregon.
Cooking Up A Story Season: 2 Episode: 24 Could our conceptions for eating, and our understanding of foods, gone terribly awry? In this segment, Michael Pollan explains how Americans have come to view food through the lens of nutritionism.
Cooking Up A Story Season: 3 Episode: 35 Eau De Vie, the French word meaning "water of life", is a spirited drink produced from the distillates of fermented and mashed fruit.
Cooking Up A Story Season: 2 “It is the best of times, and the worst of times when it comes to food. But, I focus on the best, and there are alot of very positive things happening.” -Michael Pollan
Cooking Up A Story Season: 3 Episode: 25 It was once a common way to extend food beyond the immediate season. Two friends become involved in the ancient practice of preserving food, and in the process form a closer bond with nature and each other.